Brown Butter Rice Krispie Treats

4.78 from 9 ratings

Brown Butter Rice Krispie Treats

These brown butter rice krispie treats are the perfect Fall spin on a classic! With toasty, nutty brown butter, gooey marshmallows, and brown butter icing, they are absolutely delish!!

Prep Time15

Cook Time5

Additional Time15

Total Time35

Course: Brownies & Bars

Cuisine: American

Servings: 16

Calories: 322kcal

Author: Chelsey White

Equipment

Ingredients

Brown Butter

1 cup unsalted butter 226g

Brown Butter Rice Krispie Treats

1/2 cup brown butter - made above 113g
12 oz. or about 7 cups mini or regular sized marshmallows 340g
1 Tbsp vanilla extract or vanilla bean paste 12g
1/2 tsp fine salt
6 cups puffed rice cereal 160g
1 cup mini marshmallows - optional
Non-stick cooking spray, as needed

Brown Butter Frosting

1/2 cup brown butter, room temperature - made above 113g
1 cup powdered sugar 125g
1 tsp vanilla extract or vanilla bean paste 4g
1/4 tsp fine salt
2 tsp milk of your choice or heavy cream - optional/if needed 10g

Topping

flakey sea salt - garnish

Instructions

Brown Butter

The first step is to brown the butter for both the rice krispies and the frosting. Get a heat-proof bowl out to pour the butter into once it's done being browned. Set aside.
Place 1 cup of unsalted butter in a large, light-colored pan (to make it easier to see) over medium heat. Stir the butter the entire time with a rubber spatula to prevent the milk solids from burning!
Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring!! The butter should turn golden brown after 5–6 minutes and be topped with a foamy layer of bubbles. Shortly after this, the foam should kind of fade away, and the milk solids at the bottom of the pan will be a perfectly toasted brown. It should have a strong, nutty aroma.
Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the milk solids will burn. It can happen in a flash, trust me!!
Pour or spoon 1/2 cup (113g) of brown butter into a separate small bowl to make the frosting later (make sure it has both liquid brown butter and some of the toasted milk solids). Set aside.

Brown Butter Rice Krispies

Line a square, 8-inch pan with parchment paper. Set aside.
In a large pot or Dutch oven, stir together 1/2 cup of warm brown butter and 12 oz. of marshmallows over medium heat. Once the marshmallows have melted and are smooth, turn the heat off. Mix in 1 Tbsp vanilla and 1/2 tsp fine salt.
Remove the pot from the stove and stir in 6 cups of puffed rice cereal in two additions. Stir until the cereal is fully coated.
If desired, mix in 1 cup of additional mini marshmallows at this stage. This will give these rice krispies an added bit of texture and a fun look when you cut them.
Scoop the mixture into the prepared pan. Use a rubber spatula or offset spatula to gently press the mixture into an even layer. You don't want to press down too firmly, or you'll end up with dense rice krispies - and we want to these to be fluffy and light when you bite into them! Set aside to cool.

Brown Butter Frosting

The last step is to make the brown butter frosting. Add 1 cup of powdered sugar, 1 tsp vanilla, and 1/4 tsp fine salt into the bowl that already has 1/2 cup of brown butter in it. It's ok if the brown butter is still liquid/hasn't fully cooled to room temperature yet.
Stir the ingredients together with a spoon or spatula until combined. This part can be a bit messy, so mix slowly and take your time incorporating the powdered sugar. Scrape the sides and bottom of the bowl as needed. If the frosting seems too thick or won't come together, add milk or cream 1 tsp at a time until it has the right consistency.
Spread the frosting over the cooled rice krispies, then add a sprinkle of flaky sea salt, cut them into squares, and enjoy.

Video

Notes

Can I Double This Recipe?

Short answer, yes! If you want to make more rice krispies, double the recipe and press them into a rectangular 9x13" pan.

Tips for Making the Best Brown Butter Rice Krispie Treats

Prepare the pan before you melt down the marshmallows! Things will get sticky quickly.
Mini marshmallows melt down quicker! I recommend using them if you can find them.
Add the rice krispies in two additions to make it easier to mix together.
Let your treats cool for at least 15 minutes before frosting, cutting, and serving.

Making These Brown Butter Rice Krispie Treats in Advance & Storage Tips

I'm usually a "fresh is best" kind of girl when it comes to baked goods, but these literally taste exactly the same/just as good the next day! So feel free to make them ahead of time if it will make life easier.

These rice krispie treats can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze them in an airtight container for up to six weeks.

Nutrition